CREOLE SANDWICH

Ingredients

• 1 cupful, chopped fine cold boiled chicken (Use leftover boiled chicken that has been fully cooled. Chop it as finely as possible for easy spreading.)
• 2 tablespoonfuls, par-boiled and chopped fine green pepper (Par-boil briefly to soften slightly before chopping.)
• 1 dash salt (Just a small pinch to season the filling.)
• 1 teaspoonful, chopped fresh parsley (Chop finely so it distributes evenly through the filling.)
• 1 little (to moisten) mayonnaise dressing (Add just enough to bind the filling — it should be moist but not wet. A tablespoon or so is typically sufficient.)
• 4 thin slices white bread (Use a soft white sandwich loaf and slice thinly for best results.)
• 1 light spreading (for bread) butter (Soften the butter at room temperature so it spreads easily without tearing the bread.)
• 1 whole olive (Used as a garnish. Place on the side of the plate or skewer on top of the sandwich.)

Instructions

1. 1Cut the green pepper into rough pieces. Bring a small saucepan of water to the boil, add the pepper pieces, and par-boil for 3–4 minutes until slightly softened but not fully cooked through. Drain and set aside to cool briefly. Once cool enough to handle, chop the pepper very finely until you have 2 tablespoonfuls.
2. 2Place the cold boiled chicken on a chopping board and chop it as finely as possible until you have one level cupful. The finer you chop, the easier the filling will spread on the bread.
3. 3In a mixing bowl, combine the finely chopped cold boiled chicken with the 2 tablespoonfuls of par-boiled and chopped green pepper. Add a dash of salt and the teaspoonful of finely chopped parsley. Stir everything together until evenly combined.
4. 4Add a little mayonnaise dressing to the chicken and pepper mixture — start with about one tablespoon and mix well. The goal is to moisten the filling so it holds together and spreads easily, without being overly wet or heavy. Add just a touch more if needed.
5. 5Lay four thin slices of white bread on a clean work surface. Using a butter knife, spread a light, even layer of softened butter over one side of each slice. Buttering the bread helps prevent the filling from making the bread soggy.
6. 6Divide the chicken and pepper filling evenly between two of the buttered bread slices, spreading it in an even layer across the buttered side. Top each with a second slice of buttered bread, buttered side facing down, pressing gently to hold the sandwich together.
7. 7Place each assembled sandwich on a plate. Garnish with an olive — either placed alongside the sandwich on the plate or skewered on top with a cocktail pick as a decorative finish. Serve immediately.